Campanelle alla Mozzarella {Campanelle Pasta with Mozzarella}

This pasta is just summertime in a bowl to me! I actually nicknamed it Caprese Salad Pasta ; ) Because well it pretty much is LOL. It’s perfect when the weather is hot and you don’t want to be in the kitchen heating up the house with the oven. Because I really don’t need my a/c bill to be any higher during our hot southern summers, know what I’m sayin’. And did I mention it takes like 8 mins to cook. Yes, EIGHT little minutes. Just long enough to cook the pasta (to al dente perfection of course) Yes, my kind of meal ; )

You can make it with any short pasta that you prefer: Penne, Rigatoni, etcetera etcetera. I just happen to love Campanelle {which btw is Italian for hand bell or jingle bell) aren’t they adorable? My second choice would be Orecchiette (little ears) They’re the perfect little vessels for scooping up all that succulent sauce. This dish is perfect when tomatoes are at their height of juiciness. All round, red & succulent just begging to be eaten *exhaling*

This is one of those dishes where you can completely wing it ; ) If you use more tomato just adjust your basil, olive oil & season accordingly. You just want enough oil to coat the tomato, basil & mozzarella. You DON’T want it swimming in it. It’s a light (well light at my house at least) refreshing dish after all.

See how the heat from the pasta just slightly melts the mozzarella…swoon…Ah, now where is that fork when I need it?

What to do:Dice your tomato and place it into your serving bowl. Season with salt and pepper. Add chopped basil, diced mozzarella and drizzle enough olive oil to coat (you don’t want this drowning, oil amount will depend on how large your tomato is) Set aside. Place a large pot of water on to boil. Season generously with salt. When boiling add pasta and cook until aldente.

When pasta is al dente. Drain and immediately add to serving bowl. Toss gently to combine. Drizzle with a little additional olive oil and garnish with Parmigiano Reggiano.

I make this frequently and I have learned a little trick. Cut the mozzarella into the dice and then stick them in the freezer, while pasta is cooking. Add them to the dish you are going to put the pasta in and then add the pasta. As you toss it the cheese will “defrost” without melting to much or turning gummy like happens if you can’t get fresh mozzarella.

Ciao Paola, ho appena trovato il tuo sito! Che meraviglia! Molto carino il disegno! Love the design of the site and the recipes look delish! Look forward to following you. I too love everything about Italia, the people, the country, the food, the culture, the art AND the language. You use your culinary skills to stay close to Italy and I the language… I read that you speak Italian too! Siamo due innamorate! A presto!